KANSAS CITY, Mo. -- The Fourth of July holiday is a hot time to fire up the grill. And while hot dogs and hamburgers may be the most popular items, the grill is also a great way to add a little zest to your fruits and veggies.
Food and beverage journalist Dave Eckert shared some of his favorite recipes with FOX 4 on Wednesday, June 28.
Grilled Corn with Confetti Pepper Butter
Serves 6 to 8
Confetti Pepper Butter
3 small confetti peppers in yellow, red, and orange
1 minced clove garlic
1 tablespoon olive oil
1/2 cup (113 g) unsalted butter, at room temperature
1 tablespoon finely chopped flat leaf parsley
1/4 teaspoon kosher salt
8 to 12 ears of fresh sweet corn, husked and the silks removed
For the Confetti Pepper Butter, stem, seed, and finely chop the peppers.
Heat the olive oil in a small saucepan and sauté the peppers and garlic together for 2 minutes or until the peppers are just starting to soften.
Remove from the heat and let cool to room temperature. In a bowl using a fork, mash the peppers with the butter, Italian parsley, and salt until well-blended.
Spoon the butter into a ramekin or bowl and cover with plastic wrap. The butter may also be rolled into a log and covered with plastic wrap.
Keep cold until ready to serve.
Prepare a medium-hot fire in your grill.
Grill the corn, turning frequently, until it has good grill marks all over, about 5 to 6 minutes.
Serve the corn on a platter or individual plates and slather with Confetti Pepper Butter.
Grilled mini-peppers stuffed with sweet Italian sausage and fresh sheep’s milk cheese
One bag mini confetti peppers
One pound sweet Italian sausage
One container fresh Green Dirt Farm sheep’s milk cheese
Remove seeds and stems from inside mini peppers
Cook sweet Italian sausage in pan, drain off grease
Spoon sausage inside peppers
Finish stuffing peppers with Green Dirt Farm fresh sheep’s milk cheese (I enjoy the plain, but any of the flavors will work)
Place peppers on upper rack of grill turned to high or on the outside of a charcoal grill with hot coals.
Close lid and cook peppers until they soften (about ten minutes)
Grilled pineapple and peaches
1 tablespoon ground cinnamon
4 ripe peaches
2 tablespoons melted butter
Whipped cream of vanilla ice cream
Mix sugar and cinnamon in bowl, set aside
Cut peaches in half, twist halves in opposite directions to separate
Brush peaches halves with melted butter
Dip peaches on both sides in cinnamon/sugar mixture
Place peaches on grill that has been oiled and set to high
Grill until caramelized, about three to six minutes per side
Serve with whipped cream or ice cream
Grilled spicy pineapple
1 pineapple-peeled, cored, and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
Dash of Tiger Cried hot sauce
Dash of salt
Place in large resealable plastic bag. Add honey, butter, Tiger Cried sauces, and salt Seal and marinate a minimum of 30 minutes. Even better if you marinate overnight.
Preheat grill to high. Oil grate.
Grill slices until heated through and grill marks appear (2 to 3 minutes per side).
Serve on own or with vanilla ice cream
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